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1 whole plaice - (4 fillets)
Melt butter and cook shallots with no colour for a few minutes.
Add the mushrooms cook for a few minutes, add the wine reduce by half
Fish stock and reduce, add your fillets seasoning the top cover with a buttered paper and poach in a moderate oven at 195°C until cooked, approx. 10-12 minutes - probe to above 65oc.
Gently remove the fillets keep them warm in foil, add the cream and bring to boil to allow to thicken.
Mix egg yolk and check seasoning off the heat once coats the back of a spoon.
Sprinkle any remaining garnish over the fillets.
Cover and keep warm. Pass through a fine strainer.
Mix in thoroughly, adjust the seasoning and finish with a little cayenne.
Coat the fish with the sauce and glaze under the salamander.
Add lemon and cress to garnish.